Cashew Chicken (stir fry)

Instructions

1. In a small bowl, whisk together the hoisin, chili garlic sauce, and water.

2. Set aside.

3. In a medium bowl, toss the chicken with the cornstarch until the chicken is coated, season with a few grinds of salt and pepper.

4. In a large nonstick pan, heat the oil over medium-high heat.

5. Saute the chicken, tossing often, until browned and cooked, about 8-10 minutes.

6. Add the onion, cook for 3 minutes until soft and translucent, stirring frequently.

7. Add garlic and cook for 15 seconds until fragrant.

8. Add the rice vinegar and deglaze the pan, scraping up any brown bits, about 1 minute.

9. Reduce heat to medium-low.

10. Add the hoisin mixture; cook, tossing to combine and warm through, about 1 more minute.

11. Remove from heat and stir in the scallions and cashews.

12. Taste, season with a little more salt and pepper, if necessary.

13. Serve over cooked, hot white rice.